This way, the pastry are crispierand no pastry has to be scraped out and wasted. Traditionally, a vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece

As for the fillings there are no rules on what to put in there but the popular ones are dried/processed meats and cheese and for today we will be making a panino filled with mozzarella, baconandmushroom